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Damn son. What is that, your 3rd Masakage?
You must be loving those carbon blades.
Let me know if you notice a difference between the Aogami #2 and the Super.
My first masakage has been such a work horse. Its been able to cut veg, break down chickens, then slice tuna for carpaccio, all in the same day, day after day. Its taken much less maintenance than one would expect for the abuse it takes. These ones will be much more "for a purpose" kind of knives and the santoku will continue to take the abuse. It will be nice to have these for the more delicate jobs.
__________________
98 technoviolet M3/2/5
Quote:
Originally Posted by boostfever
Westopher is correct.
Quote:
Originally Posted by fsy82
seems like you got a dick up your ass well..get that checked
Quote:
Originally Posted by punkwax
Well.. I’d hate to be the first to say it, but Westopher is correct.
I'll usually sharpen myself. Sometimes we all take our knives in together when we are feeling lazy. 400 grit, 1000, 2500(?)
There is a place near whole foods on Cambie that does it.
__________________
98 technoviolet M3/2/5
Quote:
Originally Posted by boostfever
Westopher is correct.
Quote:
Originally Posted by fsy82
seems like you got a dick up your ass well..get that checked
Quote:
Originally Posted by punkwax
Well.. I’d hate to be the first to say it, but Westopher is correct.
Too bad it isn't about flipping cars to lose money, I'm really good at that.
Quote:
Originally Posted by SkunkWorks
This wouldn't happen if you didn't drive a peasant car like an Audi...
Quote:
[14-05, 14:59] FastAnna You tiny bra wearing, gigantic son of a bitch
[15-05, 10:35] FastAnna Yeah I was dreaming of those big titties in that tiny bra
I'm not in love with Shun knives, thats for sure. But for the price, for a hobby type cook, thats very reasonable.
If anyone wants a Miyabi Santoku, I'd sell mine for $140obo with a fresh sharpen. I've never used it in a professional kitchen, just at home. https://www.zwilling.ca/miyabi/knive...e#.VYmtgYs-DVo
__________________
98 technoviolet M3/2/5
Quote:
Originally Posted by boostfever
Westopher is correct.
Quote:
Originally Posted by fsy82
seems like you got a dick up your ass well..get that checked
Quote:
Originally Posted by punkwax
Well.. I’d hate to be the first to say it, but Westopher is correct.
Unless I'm mistaken, the VG-10 core on the Sora isn't actually a full core.
But rather, it's just the lower portion of the knife, welded onto the upper which is softer stainless.
Shun knives look nice,
If you are willing to sacrifice some aesthetics, better knives can be had for the price.
What are your guys opinion on those whetstone/ceramic wheel sharpeners? Something simple for the average at home cook. Are you guys familiar with the names Minosharp, Accusharp or Chef's Choice?
My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Quote:
Originally Posted by jtrinh
What are your guys opinion on those whetstone/ceramic wheel sharpeners? Something simple for the average at home cook. Are you guys familiar with the names Minosharp, Accusharp or Chef's Choice?
I would stay away from a pull-through sharpener.
They only shape the primary edge, don't give you the control over other stuff (I'd rather not go super knife nerd on you ).
They are also going to eat away more metal than required, especially the mechanical ones shortening the lifespan of your knife.
The 400 is your workhorse, it should be screaming sharp after this.
The 1000 is your polish.
I don't think it comes with that little angle guide clip in the photo. But if you really want it (like training wheels), you can grab one for a couple bucks.
You can learn to sharpen in about 10-15 minutes. I can point you to some videos on YouTube. If that's the route you want to take.
Plus,
If you get better knives in the future, You'll have the sharpening skills to keep them performing like a laser and not mess them up.
(I haven't used that specific Taidea combo stone. But my current 3k and 5k polishing stones are Taidea ones. Quite happy with them.
I have the Shun 1000/6000 combo. I haven't used mine yet, sent my knives out for sharpening and then ended up getting one as a present shortly after that.
been just browsing through youtube. came across this channel. Really informative when it comes to breaking down your own meat.
Here are my beat up kitchen knives.
They have been neglected for a couple years now since I got out of the industry.
From the right.
1. Victorinox 10inch - the first knife for me and most VCC culinary school student. Great knife, easy to sharpen and great up the thought jobs like squash and hacking chicken.
2. hattori 10inch - ordered this on Paul's finest, still the smoothest knife I have ever used.
3. Shun slicer 9 inch
4. Wusthof chef 8 inch
5. Victorinox boning knife
6. Some no name Japanese cleaver - great for mass veg cutting.
7. Chinese knife made in hk that was provided by my chef. Took it when I left as a keepsake.
Unless I'm mistaken, the VG-10 core on the Sora isn't actually a full core.
But rather, it's just the lower portion of the knife, welded onto the upper which is softer stainless.
Shun knives look nice,
If you are willing to sacrifice some aesthetics, better knives can be had for the price.
What else would you recommend? I too am looking at getting a knife set mostly just a hobby as well. Starting to enjoy cooking a lot more
My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Quote:
Originally Posted by iHeat
i'm a noobie looking to purchase a decent knife set for a professional kitchen, where should I start?
I'll leave the pros to speak for this.
But I have seen professional friends that have 7" and some have 10" for main knife.
I would presume it's based on the type of work you do and if you have the environment to use a 10" blade.
Quote:
Originally Posted by ForbiddenX
What else would you recommend? I too am looking at getting a knife set mostly just a hobby as well. Starting to enjoy cooking a lot more
If you're cooking at home, you don't need a full "set".
Optional
- Petty knife. ~5" blade. I would recommend this over the boning knife.
- Boning knife (I've been cooking for 4 years and I've only now just bought one).
- Beater knife. Like a heavier duty cheaper knife with softer steel (like a German knife). Something you can pull out when working with lobsters or uni.
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